plus 1 tbs cornmeal for dusting
Cornmeal is a good source of carbohydrates and provides B vitamins (particularly thiamine and niacin). It contains fiber, especially when made from whole corn, and contributes minerals such as magnesium and phosphorus.
About
Cornmeal is a coarsely or finely ground flour produced from dried corn (maize) kernels, a staple grain native to the Americas. The corn is dried and then milled to varying degrees of fineness, resulting in products ranging from coarse meal to fine flour. Cornmeal can be made from dent corn, flint corn, or sweet corn varieties, each producing slightly different flavors and textures. The color varies from yellow to white to blue, depending on the corn variety used. Cornmeal has a mild, subtly sweet corn flavor and a gritty texture that adds body and structure to baked goods and coatings.
Culinary Uses
Cornmeal serves multiple functions in cooking: as a dusting agent to prevent sticking on baked goods, pizza, and fried foods; as a primary ingredient in porridges (polenta, cornmeal mush), breads (cornbread, johnnycakes), and batters for frying; and as a thickening agent in certain preparations. It is used across American, Italian, African, and Latin American cuisines. Coarse cornmeal provides texture in baking and frying applications, while fine cornmeal (cornstarch-like consistency) works better in delicate batters and sauces. When used for dusting, it prevents dough from sticking to surfaces and adds subtle texture and flavor to the finished product's exterior.